European Soldier Beans with Gorgonzola and Fresh Sage

(Recipe courtesy of David Rosengarten, The Dean & DeLuca Cookbook, Random House, 1996)

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  • 9 ounces dried European soldier beans
  • 6 ounces mild Gorgonzola cheese
  • 1/2 cup minced fresh sage (you may substitute fresh rosemary, but not dried sage)
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste


Cook beans according to basic instructions.

When the beans are done, drain them and put them in a mixing bowl. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well-dispersed. Season well with salt and pepper. Serve warm.

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